ECTS credits ECTS credits: 9
ECTS Hours Rules/Memories Student's work ECTS: 148.5 Hours of tutorials: 4.5 Expository Class: 36 Interactive Classroom: 36 Total: 225
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Higher Polytechnic Engineering School
Call: Annual
Teaching: With teaching
Enrolment: Enrollable
To know, understand, and apply the principles of engineering and unit operations of fermented foods, the processes used in fermentation industries, quality management, and the safety of fermented foods. Waste management.
To deepen the study of fermentation industries, with a particular focus on the design of such processes, the machinery used, and the advantages and disadvantages of different methodologies.
Generalities on the Fermentative Industries. Winemaking Industry. Vinegar Industry. Cider Industry Brewing Industry. Alcohol production industry. Baking Industry. Fermented vegetable industry. Management and use of waste from these industries
THEORY PROGRAM (48 hours)
PART I: INTRODUCTION AND INTRODUCTION TO FERMENTATIONS (2 h + 3 hours of individual work per topic)
Unit 1. Fermentations: yeasts, bacteria, fungi in the fermentations of the different substrates (whole fruits or their must, cereals, tubers, vegetables, legumes). Wine microbiology. Microbial groups of oenological interest. Molds, yeasts, lactic bacteria, and acetic bacteria. Wine yeasts. Ecology and development conditions in alcoholic fermentation. Selection criteria. Fermentation stops. Lactic bacteria. Ecology and development conditions during malolactic fermentation. Selection criteria. Microbiology of wine alterations. Control and microbial stability of the wines. Microbiology of special vinifications and derived products. Molecular biology and its applications in oenology. Microbiological techniques for culture, identification, characterization, and monitoring of oenological microorganisms.
PART II: WINE INDUSTRY (22 h + 3 hours of individual work per subject)
SECTION 1: INTRODUCTION, RAW MATERIAL AND COMMON OPERATIONS TO THE VARIOUS VINIFICATIONS (6 h)
Unit 1. Fermentations: yeasts, bacteria, fungi in the fermentations of the different substrates (whole fruits or their must, cereals, tubers, vegetables, legumes). Wine microbiology. Microbial groups of oenological interest. Molds, yeasts, lactic bacteria, and acetic bacteria. Wine yeasts. Ecology and development conditions in alcoholic fermentation. Selection criteria. Fermentation stops. Lactic bacteria. Ecology and development conditions during malolactic fermentation. Selection criteria. Microbiology of wine alterations. Control and microbial stability of the wines. Microbiology of special vinifications and derived products. Molecular biology and its applications in oenology. Microbiological techniques for culture, identification, characterization, and monitoring of oenological microorganisms.
PART II: WINE INDUSTRY (22 h + 3 hours of individual work per subject)
SECTION 1: INTRODUCTION, RAW MATERIAL AND COMMON OPERATIONS TO THE VARIOUS VINIFICATIONS (6 h)
Unit 2. Wine. The wine industry in Spain and in the world. Legislation. DOP, IGP, premium wines and other denominations.
Unit 3. The grape. Description of the grape (chemical composition of the different parts of the grape). Grape transformations during ripening: physiological periods; maturation phenomena; overripening phenomena. Rot (grey / noble). The vintages. Definitions. Setting the vintage date. Harvest chores. Vintage corrections: sweetening or chaptalization; deacidification; acidification.
Unit 4. Mechanical harvesting treatments. Crushed. Destemmed. Advantages and disadvantages of de-stemming. Types of destemmers. Types of presses. Separation of musts by qualities. Chemical treatment: sulphite. Definition of sulphite. Effect of sulphite on the composition and quality of the wine. Sulphite practice: techniques, timing of sulphite, replacement products.
SECTION 2: MICROBIOLOGY OF WINE AND FERMENTATIONS (2 h + 3 hours of individual work per subject)
Unit 5. Spontaneous and directed fermentation. Surveillance and fermentation control. Physical phenomena of fermentation. Temperature and density monitoring. Fermentation regulation means. Traced of the must. Yeasts. General characters. Study of some yeast species. Use of yeasts in winemaking: foot of vat and LSA. Alcoholic fermentation. Chemical mechanism of alcoholic fermentation. By-products of fermentation. Influence of physical and chemical agents: cold, heat, etc. Malolactic fermentation and lactic bacteria. Nature of malolactic fermentation. Bacteria from malolactic fermentation. Malolactic fermentation conditions. Planting and use of malolactic crops.
SECTION 3: VINIFICATIONS (8 h + 2 hours of individual work per topic)
Unit 6. Vinification in red I. General characteristics. Operations of red winemaking: vatting, uncorking and pressing. Recently used techniques: continuous vinification; thermovinification; vinification by carbonic maceration.
Unit 7. White and pink winemaking. Generalities about white wines. Operations of white winemaking: treatment of grapes; wort treatment and fermentation. Elaboration of rosé wines.
Unit 8. Special vinification. Sparkling wines. Pasty and liqueur wines. Natural sweet wines. Port wines. Sherry wines. Wines for the production of brandy.
Unit 9. Wine and its composition. Chemical composition of wine: substances with a sugary taste; acidic substances; salty taste substances; substances with a bitter and astringent taste; other substances. Physical properties of wine. Physicochemical state of the wine.
SECTION 4: POSTFERMENTATIVE OPERATIONS. (6 h + 3 hours of individual work per subject)
Unit 10. Maturation, aging, aging and wine conservation of wines. Overview. Wine transformations during maturation and aging: chemical and physical phenomena; organoleptic modifications. Maturation conditions. Bottle aging conditions. Accelerated aging. Cleaning and hygiene of the premises. Cleaning and hygiene of wine containers. Racking. Filling. Conservation under nitrogen. The blend of the wines (coupage).
Unit 11. Cleanliness and clarification of wines. Notions of limpidity. Spontaneous clarification. Gluing clarification. Clarification by filtration. Clarification by centrifugation. Comparison of the various clarification systems. Particular stabilization treatments. Bottling. Heat treatment. Cold treatment. Other treatments. Filling bottles. Cork stopper
Unit 12. Defects and diseases of wines. Aerobic diseases. Anaerobic diseases. Alterations due to the redox potential: iron, brown and copper breaks. Other alterations. Flaws defects or accidents. Treatments and prevention.
PART III: OTHER ALCOHOLIC AND DERIVATIVE DRINKS (8 h + 3 hours of individual work per topic)
Unit 13. Beer. The beer industry to Spain. Legislation. Beer: definition and specifications. Permitted practices and prohibitions. Types of beers. Beer qualities and defects. General notions about the beer manufacturing process.
Unit 14. Raw materials. Carbohydrate sources. Barley The attachments: raw grains and sugary compounds. Malt manufacturing technology. Malting. Introduction. Barley processing. Composition and quality of the grain. Manufacture of beer must. The braceado or brazaje. Composition and quality of beer must. Water in the beer industry. Introduction. Water use in malting and beer industries. Effect of some ions. Water fixes. Hops. Introduction. Hops description. Industrial classification. Hop composition. Hop quality evaluation. Hops storage. Commercial presentations. Yeasts.
Unit 15. Brewing: grinding; braised; filtration; boiling and hopping; cooling of the must. Fermentation. Fermentation objective. Preparation of the must for fermentation: airing and planting of microorganisms. Transformations during fermentation. Fermentation control. Fermentation models: high, low and accelerated. Equipment for fermentation.
Unit 16. Post-fermentation operations: beer maturation. Introduction. Second fermentation. Turbidity prevention. Artificial carbonation and normalization. Maturation of flavour. Incorporation of additives. Guard driving models. Beer finish. Filtration. Pasteurization. Packing. Yeast recovery.
PART IV: OTHER ALCOHOLIC AND DERIVATIVE DRINKS (7 h + 3 hours of individual work per topic)
Unit 17. Cider production industry. The cider industry in Spain. Legislation. Overview. Raw material (chemical composition of the apple). Fermentation microflo ra. Action of the microflora. Elaboration process. Cider by-products and derivatives.
Unit 18. Production of other fermented beverages. Legislation. Sake, Kombucha, and others. Raw material. Microorganisms that participate in fermentation.
Unit 19. Vinegar production industry. Overview. Legislation. Vinegar types. Legislation. Industrial vinegar manufacturing systems. Vinegar disorders and defects.
Unit 20. Industry of the production of distillates. Overview. Legislation. Fermentable raw materials. Microorganisms involved. Industrial processing. Description of the most common distillates.
PART III: BAKERY INDUSTRY (2 h)
Unit 21. Baking industry. Overview. Legislation. Raw Materials. Microorganisms that intervene in fermentation. Different types of pre-ferments: sourdough, biga, poolish. Hydration of the masses. Preparation of different types of bread. Bread defects and precautions to take. Special breads. Legislation.
PART VI: INDUSTRY OF PRODUCTION OF VEGETABLES AND FERMENTED FRUITS. (3 h + 3 hours of individual work per subject)
Topic 22. Microorganisms that intervene in the fermentation of fermented vegetables. Lactic acid bacteria, yeasts, fungi. Bacillus subtilis, Aspergillus oryzae, among others. Legislation. Gherkin pickles: preparation process and types. Sour cabbage: production process. Table olives: processes for making green and black olives. Almagro aubergines. Fermented soybeans: soy sauce, miso, tempeh, Water Kefir, Umeboshi Plums and others
Tema 23. Production de Single Cell Protein SCP (proteínas unicelulares). Microorganismos que interveñen. Métodos de produción. Materias primas. Composición química e nutricional. Ventaxas e dificultades da producción de SCP.
PART VII: OTHER FERMENTATION INDUSTRIES OF FOOD INTEREST (2 h + 3 hours of individual work per subject)
Topic 24. Production of e gel texturizing agents. Production of xanthan gum. Production of gellan gum. Production of bacterial cellulose. Microorganisms that intervene. Production methods. Applications in industry
PART V: MANAGEMENT AND USE OF WASTE. (2 h + 3 hours of individual work per subject)
Topic 25. Management and use of waste in the fermentation industries. Winemaking Industry. Vinegar industry. Brewing industry. Cider industry. Distillate industry. Baking industry. Fermented vegetable industry.
INTERACTIVE TEACHING IN GROUP OF 20 STUDENTS (LABORATORY, COMPUTER CLASSROOM ...) (24 h)
a) INTERACTIVE TEACHING IN SEMINARS (8 h)
Interactive work will deepen aspects of the Theory through preparation and presentation of papers and discussion in Forum with punctuation using the tools of the Moodle platform.
b) INTERACTIVE TEACHING IN LABORATORY PRACTICES (16 h, of which 10 will be field practice)
LABORATORY PRACTICE PROGRAM (6 hours)
Practice 1. Bread fermentation: study of the influence of various factors (yeast concentration, temperature, presence of inhibitors, etc.) on the lifting of the dough. Elaboration of sourdough and elaboration of breads with different cultures of sourdough and yeast and different flours with cereals and pseudocereals. Analysis of the physical and sensory characteristics of the bread products obtained. (This practice requires two days of 4 hours each).
Practice 2. Fermentation of vegetables. Elaboration of fermented vegetables. Analysis of the physical and sensory characteristics of different commercial fermented products. Labelling analysis and sensory analysis. Comparative analysis of different fermented plant products mentioned on the agenda or some novel product, both Spanish and from different countries (depending on market availability). Tasting aptitude: sensory analysis tests. (This practice requires a day of 2 h each in the interval of waiting for the cooking and cooling of the breads).
Practice 3. Fermentation of Kombucha
(In some fermentations, students will be required to carry out fermentations outside the classroom so that they can see the evolution, how to overcome obstacles and fermentative stops, such as the lees, how a fermentation that is carried out regularly behaves, how a second fermentation is carried out and the difference)
FIELD PRACTICE PROGRAM / Webinars (10 hours)
Visits to Industries and Research Centers related to Fermentative Industries.
They consist of visiting fermentative industries and related research centers to observe and learn on-site processes, applications, problem solving, etc .: 10 hours consisting of visiting 3 industries / centers (2.5 hours per industry / center + 2.5 hours of travel) that They will be held towards the end of the course (April - May) once the processes and equipment explained in the theory classes are known.
The possible centers / industries will be, according to availability, Custom Drinks (Chantada, Lugo), ViniGalicia e Via Romana (Chantada, Lugo), Cervexa artesá Aloumiña (Lugo) , EVEGA (Leiro, Ourense), Viña Costeira (Ribadavia, Ourense), and Rectoral de Amandi (Sober, Lugo), Martín Codax and Condes de Albarei (also in the province of Pontevedra), among others. Fontecelta (related to water and beer) (Sarria, Lugo),
Virtual visits /webinars to wineries or industries or experts that carry them out will be considered.
Field trip is mandatory. A report will be prepared that will be delivered and discussed in the corresponding Forum with qualification in the Virtual Campus of the USC
TUTORIES IN A GROUP OF 10 STUDENTS (4.5 h)
In the tutorials doubts will be resolved on the issues that are not clear
BIBLIOGRAPHY
Relevance will be given to the ON-LINE bibliography materials (besides autonomic languages, English or French) that will be indicated in advance for their work in autonomous learning prior to the lectures and that the document or the link will be deposited in the corresponding section in Themes on the Moodle platform.
BIBLIOGRAFÍA
Bibliográfía básica (disponible en libros electrónicos en la Biblioteca Universitaria):
• Starter Cultures in Food Production, 2017 Eds: Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia. Print ISBN:9781118933763. Online ISBN:9781118933794. DOI:10.1002/9781118933794. John Wiley & Sons, Ltd.
• FERMENTED BEVERAGES Volume 5: The Science of Beverages (2019) Editors: Alexandru Grumezescu Alina Maria Holban Paperback ISBN: 9780128152713, eBook ISBN: 9780128157039. Woodhead Publishing
• Food, Fermentation, and Micro-organisms, 2nd Edition (2019) Ed: Charles W. Bamforth, David J. Cook. ISBN: 978-1-405-19872-1. Wiley-Blackwell
Bibliografía complementaria (disponible en libros electrónicos en la Biblioteca Universitaria):
• Trends in Wheat and Bread Making, 2021 Ed: Charis Galanakis. eBook ISBN: 9780128231913. Paperback ISBN: 9780128210482. Academic Press
• Food Microbiology. Principles into Practice. Volume1: Microorganisms Related to Foods, Foodborne Diseases, and Food Spoilage (2016) Editor(s): Osman Erkmen, T. Faruk Bozoglu. Print ISBN:9781119237761 |Online ISBN:9781119237860 |DOI:10.1002/9781119237860. John Wiley & Sons, Ltd
GENERAL COMPETENCIES
CG1 – Knowledge of basic, scientific, and technological subjects enabling lifelong learning, as well as the ability to adapt to new situations or changing environments.
CG4 – Ability to search for and apply regulations and standards related to the professional field.
CG6 – Ability to work in multidisciplinary and multicultural teams.
TRANSVERSAL COMPETENCIES
CT1 – Ability to analyze and synthesize.
CT2 – Ability to reason and argue.
CT3 – Ability to work independently with a self-critical attitude.
CT4 – Ability to work in a team.
TRANSVERSAL COMPETENCIES
These competencies are related to general skills that students must develop for academic and professional performance. They encompass a wide range of capabilities applicable in different contexts and disciplines.
CT4 – Ability to work in a team and collectively address problematic situations.
CT5 – Ability to obtain adequate, diverse, and up-to-date information.
CT6 – Ability to prepare and present an organized and understandable written text.
CT7 – Ability to deliver a clear, concise, and coherent public presentation.
CT8 – Commitment to the accuracy of the information provided to others.
CT9 – Proficiency in the use of information and communication technologies (ICT).
CT10 – Use of bibliographic and Internet resources.
CT11 – Use of information in a foreign language.
CT12 – Ability to solve problems through the integrated application of knowledge.
SPECIFIC COMPETENCIES
These competencies are specific to the field of study and are related to specialized skills needed for professional practice in the agri-food sector, engineering, and other technical disciplines.
CEG1 – Ability for the prior planning, design, writing, and signing of projects related to the construction, renovation, repair, maintenance, demolition, manufacturing, installation, assembly, or operation of movable or immovable goods, falling within the scope of agricultural and livestock production technologies (facilities or buildings, farms, infrastructure, and rural roads), the agri-food industry (extractive, fermentation, dairy, canning, fruit and vegetable, meat, fish, salted product industries, and generally any involved in the processing, conservation, handling, and distribution of food products), and gardening and landscaping (urban and/or rural green areas—parks, gardens, nurseries, urban trees, etc.—public or private sports facilities, and areas subject to landscape recovery).
CEG2 – Adequate understanding of physical problems, technologies, machinery, and water and energy supply systems, budgetary constraints and construction regulations, and the relationships between facilities or buildings and agricultural holdings, agri-food industries, and areas related to gardening and landscaping with their social and environmental surroundings, as well as the need to connect these with human needs and environmental preservation.
CEG3 – Ability to supervise the execution of works related to projects in agri-food industries, agricultural holdings, and green areas and their buildings, infrastructure, and facilities, including risk prevention and the management of multidisciplinary teams and human resources, in accordance with professional ethics.
CEG4 – Ability to write and sign measurement reports, land divisions, plot distributions, valuations, and appraisals in rural environments, related to agri-food industry techniques and areas linked to gardening and landscaping, whether or not they are expert reports for judicial or administrative authorities and regardless of the intended use of the movable or immovable assets involved.
CEG5 – Ability to write and sign rural development studies, environmental impact assessments, and waste management plans for agri-food industries, agricultural and livestock farms, and spaces related to gardening and landscaping.
CEG6 – Ability to lead and manage all types of agri-food industries, agricultural and livestock farms, urban and/or rural green spaces, and public or private sports areas, with knowledge of new technologies, quality, traceability, and certification processes, and marketing and commercialization techniques for food products and cultivated plants.
COMPETENCIES IN FOOD ENGINEERING AND TECHNOLOGY
These competencies focus on the technical and scientific aspects related to food engineering and agri-food industries.
IA1 – Ability to understand and apply the principles of food engineering and technology: Engineering and basic food operations. Food technology. Processes in agri-food industries. Modeling and optimization. Quality and food safety management. Food analysis. Traceability.
IA2 – Ability to understand and apply the principles of engineering in agri-food industries: Equipment and auxiliary machinery for the agri-food industry. Automation and process control. Engineering of works and facilities. Agro-industrial constructions. Waste management and utilization.
ACQUISITION OF COMPETENCIES AND ASSESSMENT SYSTEMS
According to the syllabus of the Degree in Agricultural and Food Engineering, the assessment system will be established within a range between a minimum and maximum weight, as follows:
1. Attendance (0.0–20.0%)
2. Oral and/or written tests (0.0–70.0%)
3. Completion of exercises (0.0–30.0%)
4. Use of practical sessions (0.0–30.0%)
5. Submitted and/or presented work (0.0–100.0%)
6. Student participation in classroom activities (0.0–20.0%)
7. Activities in a foreign language (0.0–20.0%)
- Expository Teaching: Students will acquire the following competencies according to the numbering provided in the current Degree Program Description (MMT): CG1, CG4, CG6, CEG1, CEG2, CEG3, CEG6, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CEG1, CEG2, CEG3, CEG4, CEG5, CEG6, IA1, IA2.
Theoretical classes will be taught two hours per week throughout the course. Autonomous and cooperative learning will be combined.
Guided learning that combines theoretical classes with classroom participation and debates.
Cooperative learning where students will work outside the classroom on course content using class materials and self-learning resources through Moodle tools (forums, glossary, assignment submissions, discussions, and evaluation of submitted work), participating in Galician, Spanish, and English. These various activities will be continuously assessed using the Moodle tools.
At least one week before class, materials will be uploaded to the Moodle e-learning platform in PDF format, along with videos, quizzes, and other content.
- Transversal Competencies – Foreign Language: Through a scored glossary and the use of English-language books.
- Interactive Seminar Teaching: Through this method, students will acquire the following competencies: CG1, CG4, CG6, CEG1, CEG2, CEG3, CEG6, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CEG1, CEG2, CEG3, CEG4, CEG5, CEG6, IA1, IA2.
Seminars involve working with English-language materials, which will also be assessed (book chapters, scientific articles, creation of flow diagrams and explanations of processes based on videos, individual assignments, etc.).
- Interactive Teaching of Laboratory and Computer Practices: Competencies acquired include CG1, CG6, CEG1, CEG2, CEG3, CEG6, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CEG1, CEG2, CEG3, CEG4, CEG5, CEG6, IA1, IA2.
Laboratory and/or computer practices will be carried out in groups of 20 students.
- Field Practices: Competencies acquired include CG1, CG4, CG6, CEG1, CEG2, CEG3, CEG6, CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CEG1, CEG2, CEG3, CEG4, CEG5, CEG6, IA1, IA2.
They may be replaced or complemented by videoconferences with companies via MS Teams. Student knowledge will be assessed through the submission of a report.
- Group Tutorials: As scheduled in the official calendar.
STUDENT SUPPORT TUTORIALS:
These tutorials are not reflected in the official calendar but will take place throughout the course to answer students' questions. For tutorials and direct communication between students and the instructor, the Virtual Campus forum, MS Teams, email, or WhatsApp may be used.
(i) Continuous assessment (30% of the final grade) based on the student’s scores from assignment submissions, video-based work, and graded forum discussions, as well as other e-learning tools available on the Moodle platform. This includes grades from forums, process videos, seminars, field trips, and practical sessions. Each item must be passed with at least 50% of the total score.
(ii) Four multiple-choice tests throughout the course (50% of the final grade). These may be replaced by submitted coursework. A minimum score of 50% is required to pass.
(iii) 20% of the grade will correspond to assignments based on scientific or outreach documents and articles, and/or a glossary in a foreign language.
The final grade will be the sum of all assessment components.
First opportunity
This may be complementary to continuous assessment, an alternative to it, or mandatory for students who have not passed the continuous assessment. It accounts for 50% of the final grade. To pass, students must achieve at least 50%, which will then be added to the continuous assessment and the glossary score.
Second opportunity
Also accounts for 50% of the final grade. A minimum of 50% must be achieved, and this score will be added to the continuous assessment and the glossary.
Repeating students
Students repeating the course from previous years are exempt from attending classes. To pass the course, they must complete and submit the proposed activities on the same dates as the rest of the class or pass the multiple-choice tests.
Attendance exemption
Students who have been granted an exemption from attendance by the Degree Committee, in accordance with the Class Attendance Regulations, must keep in mind that passing the course requires completing and submitting the proposed activities as well as passing the multiple-choice tests.
According to the Degree Programme Description, the STUDY AND PERSONAL WORK TIME is divided as follows:
• Reading and topic preparation: 60 hours, 0% face-to-face
• Completion of exercises: 14 hours, 100% face-to-face
• Preparation for practical sessions and follow-up work: 24 hours, 100% face-to-face
• Preparation of the course project: 25 hours, 100% face-to-face
• Preparation for assessment tests: 20.5 hours, 100% face-to-face
Therefore, according to the degree programme:
9 ECTS credits x 25 hours/credit = 225 hours, of which 143.5 hours correspond to the student’s personal work.
Lectures: 24 topics x 3 hours of individual work per topic = 72 hours (reading and topic preparation + completion of exercises)
Interactive activities: preparation for practicals and follow-up work + course project preparation = 49 hours
Assessment: completion of exercises + test preparation = 22.5 hours
Considering that the used methodology is continuous evaluation, it is necessary the continuous work regarding the topic content.
-Complete all the tasks
-Participate actively, constructively and respectfully in classes and seminars.
-Prepare and complement the contents that are working on the subject with the basic bibliography and complementary recommended.
-Developing habits of autonomous search for scientific information.
-To take advantage of the available resources for the student, from the university library.
-Use appropriate tutorials to know in detail the recommendations of the teacher and clarify any doubts that arise in the learning process.
- It is recommended to the student (a) to have studied or to study in parallel the subjects: Basic Food Operations, Biochemistry and Microbiology.
-The admission of students enrolled in the practical laboratory requires that they know and comply with the General Safety Standards in the practical laboratories of the University of Santiago de Compostela. The above information is available on the USC website https://www.usc.es/estaticos/servizos/sprl/normalumlab.pdf).
The course is taught in the oficial languages of the autonomic community. English language is required
Maria Del Pilar Calo Mata
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Professor
Patricia Cazón Díaz
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- patricia.cazon.diaz [at] usc.es
- Category
- Xunta Post-doctoral Contract
Marta Prado Rodriguez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822441
- marta.prado [at] usc.es
- Category
- Investigador/a Distinguido/a